COURSE UNIT TITLE

: PROFESSIONAL GERMAN V

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4027 PROFESSIONAL GERMAN V ELECTIVE 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR FULYA KOYDEMIR

Offered to

Tourism Management

Course Objective

The aim of this course is to provide the students with the knowledge and skills necessary for speaking according to situations and events that they meet during the working life; for understanding what is read and heard, for making telephone conversations and exchanging correspondence in business life.

Learning Outcomes of the Course Unit

1   To be able to acquire general vocabulary and terminology, to understand and use the frequently used expressions and phrases in daily and working life.
2   Listening comprehension: To be able to catch and report the actual professional dialogues.
3   Reading comprehension: To be able to analyse and report professional short writings, published materials like advertisements, letters, e-mails.
4   Speaking: To be able to describe the surroundings, the objects around him/herself, the place of living, the rooms he/she occupied, to describe a way, to give recommendations, to outline a service.
5   Writing: To be able to write a note, message, business letter.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Im Restaurant. Ein Restaurant empfehlen. Auf Reservierungswünsche eingehen. At the restaurant. Recommending of a restaurant. Responding to reservation requests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 1
2 Gäste empfangen. Garderobe versorgen. Aperitif anbieten. Welcome of guests. Cloakroom service; to offer an aperitif. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 1
3 Tischzuweisung und Bestellannahme. Gerichte erklären und empfehlen. Table allocation and order taking. Explaining and recommending of dishes. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 2
4 Tischzuweisung und Bestellannahme. Gerichte erklären und empfehlen. Table allocation and order taking. Explaining and recommending of dishes. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 2
5 A la Carte. Vorspeisen/Hauptgerichte/Beilagen/Käse und Dessert/Kaffee und Spirituosen. A la Carte. Starters / mains / inserts / cheese and dessert / coffee and spirits. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 3
6 A la Carte. Vorspeisen/Hauptgerichte/Beilagen/Käse und Dessert/Kaffee und Spirituosen. A la Carte. Starters / mains / inserts / cheese and dessert / coffee and spirits. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 3
7 Midterm exam
8 Midterm exam
9 Ein Gericht empfehlen und Alternativen vorschlagen. Im Restaurant auf Wünsche und Beschwerden reagieren. Recommending of a dish and suggesting alternatives. Responding to requests and complaints at the restaurant. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 4
10 Ein Gericht empfehlen und Alternativen vorschlagen. Im Restaurant auf Wünsche und Beschwerden reagieren. Recommending of a dish and suggesting alternatives. Responding to requests and complaints at the restaurant. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 4
11 Bezahlung entgegennehmen. Gäste verabschieden. Receiving payment. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 5
12 Gäste verabschieden. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 5
13 Gäste verabschieden. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 5
14 General repition Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 1- 5
15 Final exam
16 Final exam

Recomended or Required Reading

Main source: Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen . Deutsch in Restaurant und Tourismus. Lehr- und Arbeitsbuch. Berlin: Langenscheidt 2012

Planned Learning Activities and Teaching Methods

Lecture, spoken and written exercises about the subjects, term paper / presentation.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

1. Mid-term Exam: The mid-term exam covers the subjects covered in the course content; the contribution to the grade point average is 40%.
2. Final Exam: The Final Exam covers all the subjects in the course content; the contribution to the grade point average is 60%.

Language of Instruction

German

Course Policies and Rules

70% of the courses are compulsory. The students should actively participate in the course, prepare for the lecture by doing homework and solving the exercises.

Contact Details for the Lecturer(s)

sabine.aselmann@deu.edu.tr

Office Hours

Monday / 10:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparation for midterm exam 1 2 2
Preparation for final exam 1 2 2
Preparations before/after weekly lectures 12 3 36
In-class practices 12 3 36
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 116

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555
LO.5555

CONTACT INFORMATION
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